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With Easter quickly approaching, I have been keeping an eye out for ideas for a nice holiday dinner. Over the last few years I have been associating lamb with Easter and when I saw this recipe for a pistachio crusted rack of lamb it definitely caught my attention. I had been wanting to try cooking a rack of lamb for a while and I really liked the sound of a pistachio crust held on by a tangy mustard and mint paste. While looking for recipes for lamb dishes I came across one that included a pomegranate port sauce which sounded good and since the meal already had some Mediterranean flavours in it I thought that the sauce would be a nice addition. It was actually pretty easy cooking the rack of lamb and it turned out great! There is not much meat on a rack of lamb so it cooks up fast and I got it out of the oven just in time to keep it a nice medium rare. After letting the rack rest for a while I cut between the bones to get individual slices. After placing the lamb on the plate I drizzled some of the pomegranate sauce beside it. The lamb was nice and tender and the slightly crunchy pistachio crust was nice and tasty. The pistachios, lemon, mustard and mint worked well together and the pomegranate sauce added a nice finishing touch. Another great lamb dish for the recipe collection!

Pistachio Crusted Rack of Lamb with a Pomegranate Port Sauce

Servings: 4

ingredients

1/4 cup pistachios (chopped)

1/4 cup bread crumbs

1 teaspoon lemon zest

3 tablespoons lemon juice

3 tablespoons Dijon mustard

2 tablespoons mint (chopped)

2 cloves garlic (chopped)

1 tablespoon oil

1 rack of lamb

salt and pepper to taste

directions

Mix the pistachios, bread crumbs, lemon zest and lemon juice in a bowl.

Mix the mustard, mint and garlic in another bowl.

Heat the oil in a large pan.

Season the lamb with salt and pepper.

Brown the lamb in all sides on high heat, about 2 minutes per side.

Spread the mustard mixture over the lamb.

Press the breadcrumb mixture into the mustard.

Bake in a preheated 425F/220C oven until a meat thermometer reads 140-150F, about 10-20 minutes.

Kevin,I'm getting inspired from all of your beautiful port/red wine/pomegranate sauces! I'm looking for something to pair with a sous vide pork belly for our Halloween party tomorrow (the belly is in it's 12-hour jacuzzi as I speak). I'm thinking port/pomegranate with a few of the pomegranate seeds scattered about...kinda like clotted blood drops...scary, Halloween, you know!

I just finished eating this for dinner with my family, along with your onion gratin. The lamb was beautiful, i loved it. I added walnuts in to the crust along with the pistachios, and I didnt have any red wine so i used a semi-dry white for the sauce, which worked beautifully. My family actually made me cook it longer, however, because they aren't used to eating meat that isn't completely brown! As for me, I loved it just the way it was, pink and beautiful :) Thanks for the great recipe!

Just found your amazing blog on Google search. I love rack of lamb and this one looks very tasty. I think red wine sauce is a perfect match to lamb and you made it even better with the pistachio crust and pomegranate in your sauce. Great post.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.